The annual Christmas stuffing post may be the most pointless of the arbitrary traditions that have accreted themselves onto this blog, but it doesn’t take long to do, and what better time of year for arbitrary traditions? So here we go:
As usual, two stuffings both made with a base of sausagemeat, breadcrumbs, onion and celery. The more savoury one has returned to the usual chestnut version, after a brief dalliance last year with pistachios. This year the fruity one is pineapple and ginger, using dried pineapple reconstituted in a bit of water and candied stem ginger.